The Regional Italian Kitchen

The Regional Italian Kitchen

When world famous food authority Nika Hazelton cooks for herself, she most often turns to the wonderful and varied cuisine of her native Italy. In this vintage cookbook Hazelton shares hundreds of her personal favorites from every region of Italy with delectable yet refreshingly simple dishes that reflect the enormous variety and incomparable tastes of real Italian home cooking, la cucina casalinga. Drawing on her firsthand knowledge of the Italian kitchen, her extensive travels in the country, and, most importantly, her deep understanding of the food of her native land, Hazelton has chosen more than 250 of her favorite recipes to inspire both beginner and expert. Every region of Italy contributes something to this unusual collection: from the seafood and rice dishes of Venice and the savory bistecca of Florence, to the sweets of Sicily, the pasta of Naples, and the sophisticated cooking of Rome. The Regional Italian Kitchen brings the best of Italian home cooking to your table...tempting and unusual dishes that will increase your culinary repertoire and delight your family and guests. It is an indispensable book for everyone who loves truly good food.

The Best Pasta Sauces

Favorite Regional Italian Recipes: A Cookbook

The Best Pasta Sauces

The first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, cooking teacher, and Milan native Micol Negrin. The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto. Central Italy is known for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce. In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula. The islands of Sicily and Sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce. Negrin also provides a primer on saucing the Italian way, the basics for handmade pastas, the key to cooking pasta al dente, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.

Carluccio's Complete A-Z of Italian Food

Carluccio's Complete A-Z of Italian Food

Antonio Carluccio is one of Italian food's greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. In Carluccio's Complete A ? Z of Italian Food, he distils a lifetime's knowledge and experience into one definitive book. Each chapter focuses on a different food type describing methods of cultivation, production and preparation, and explaining numerous regional varieties, specialities and traditions. Each section contains an A ? Z of the specialist vocabulary used for each group and concludes with a selection of classic recipes.

The Oxford Companion to Italian Food

The Oxford Companion to Italian Food

A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.

New Italian Migrations to the United States

Vol. 2: Art and Culture since 1945

New Italian Migrations to the United States

This second volume of New Italian Migrations to the United States explores the evolution of art and cultural expressions created by and about Italian immigrants and their descendants since 1945. The essays range from an Italian-language radio program that broadcast intimate messages from family members in Italy to the role of immigrant cookbook writers in crafting a fashionable Italian food culture. Other works look at how exoticized actresses like Sophia Loren and Pier Angeli helped shape a glamorous Italian style out of images of desperate postwar poverty; overlooked forms of brain drain; the connections between countries old and new in the works of Michigan self-taught artist Silvio Barile; and folk revival performer Alessandra Belloni's reinterpretation of tarantella dance and music for Italian American women. In the Afterword, Anthony Julian Tamburri discusses the nomenclature ascribed to Italian American creative writers living in Italy and the United States.

Italian Kitchen

Italian Kitchen

*As featured in a BBC documentary* Anna Del Conte is the doyenne of Italian cookery, beloved by food writers including Nigella Lawson and Delia Smith. Italian Kitchen is a classic Italian cookbook and essential for every home cook. It brings together over 100 mouth-watering recipes for gleaming antipasti, earthy risottos, gutsy pasta sauces and sumptuous dolci into a bible of classic Italian cooking. Effortlessly stylish yet unfussy, they are the essence of any self-respecting Italian kitchen and provide the fundamentals of Italian cooking.

Food of the Italian South

Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook

Food of the Italian South

85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Adelina's Kitchen Dromana

Dolci from My Italian Kitchen

Adelina's Kitchen Dromana

62 Biscotti, Dessert and Cake Recipes in Italian and English

The Essentials of Classic Italian Cooking

The Essentials of Classic Italian Cooking

'If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.’ Nigella Lawson Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece. Aimed at cooks of every level, be they beginners or accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food. Featuring hundreds of recipes ranging from soups, pastas and risottos, to delicious meat and vegetable dishes, The Essentials of Classic Italian Cooking is an indispensable addition to any kitchen.

Biba's Northern Italian Cooking

Biba's Northern Italian Cooking

An updated edition of the classic guide to northern Italian cookery features more than two hundred recipes that represent the best in authentic Italian cuisine, including Minestrone Soup, Tagliatelle Bolognese Style, Buschetta with Fresh Tomatoes and Basil, and Roasted Leg of Lamb with Garlic and Rosemary. Original.